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  • 1
    Electronic Resource
    Electronic Resource
    Quenching Mechanisms and Kinetics of α-Tocopherol and β-Carotene on the Photosensitizing Effect of Synthetic Food Colorant FD&C Red No. 3 (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Effects of FD&C Red No. 40, Red No. 3, Yellow No. 5, Yellow No. 6, Green No. 3, Blue No. 1 and Blue No. 2 on 0.03M soybean oil oxidation in acetone at 25 °C under light were studied by measuring headspace oxygen depletion. As Red No. 3 increased from 0 to 5, 20, 100 and 200 ppm, the headspace oxygen was reduced by 2 to 70, 73, 77 and 77%, respectively, for 4 h. Only Red No. 3 acted as a photosensitizer to produce singlet oxygen in the oil. The quenching rates of α-tocopherol and β-carotene for the singlet oxygen by Red No.3 were 4.1 × 107 M−1s−1 and 7.3 × 109 M−1s−1, respectively. When β-carotene was below 1.86 × 10−6 M, β-carotene quenched singlet oxygen, but it quenched both singlet oxygen and Red No. 3 at or above 3.72 × 10−6 M. However, α-tocopherol quenched singlet oxygen only.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb10627.x
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  • 2
    Electronic Resource
    Electronic Resource
    Solid Phase Microextraction of Volatile Soybean Oil and Corn Oil Compounds (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The qualitative and quantitative determination of volatile compounds in soybean and corn oils were analyzed by solid phase microextraction. Coefficients of variation and sensitivity of polydimethylsiloxane, carboxen/polydimethylsiloxane, polyacrylate, and carbowax/divinylbenzene for hexanal analysis in soybean oil were 3.2, 4.2, 7.2, and 10.7%, and 15, 30,20, and 10 ppb, respectively. Volatile compounds of soybean oil with peroxide value (PV) of 1 or 5 were extracted by polydimethylsiloxane at 60 °C for 60 min. The amount of volatile compounds of PV 5 soybean oil was 92% higher than the PV 1. Volatile compounds including 2,4-decadienal, 2-decenal, hexanal, and pentane were identified in soybean and corn oils by SPME-GC-MS and GC retention time. SPME was a simple, reproducible and sensitive method for the analysis of volatile compounds of vegetable oils. Keywords: solid phase microextraction, headspace volatile compounds, soybean oil, corn oil
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb11361.x
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  • 3
    Electronic Resource
    Electronic Resource
    Thermal Stability and Isomerization of Lycopene in Tomato Oleoresins from Different Varieties (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Lycopene, a tomato carotenoid, has been associated with the inhibition of certain chronic diseases including prostate cancer. Tomato oleoresin is a lipid-rich material resulting from successive solvent extraction of the tomato fruit. Thermal stability and isomerization of lycopene in oleoresins prepared from 3 different tomato varieties, Roma, High Lycopene, and Tangerine, and tomato peel waste, were studied at 25 °C, 50 °C, 75 °C, and 100 °C in the dark. Thermally degraded lycopene compounds and isomers of lycopene were analyzed by a combination of C30 reversed-phase high-performance liquid chromatograph with a photodiode array detector, UV-visible spectrometer, or mass spectrometer. Effects of antioxidants on lycopene were also studied at 50 °C. As the storage temperature increased from 25 °C to 100 °C, the degradation of total lycopene in oleoresin from all samples increased significantly (P 〈0.05). Lycopene at 25 °C and 50 °C may degrade mainly through oxidation without isomerization. Isomerization of lycopene in tomato oleoresins increased at 75 °C and 100 °C. Tetra-cis lycopene in Tangerine tomato varieties followed different degradation and isomerization pathways compared with all-trans lycopene in other tomato varieties. Addition of α-tocopherol or butylated hydroxytoluene slowed the rate of degradation of lycopene in oleoresin.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb13647.x
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  • 4
    Electronic Resource
    Electronic Resource
    Effects of Pseudomonas putrifaciens and Acinetobacter spp. on the Flavor Quality of Raw Ground Beef (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Beef stored under light had higher TBA values and more volatile compounds than beef in the dark for 8 d at 4 °C (P 〈 0.05). Beef inoculated with Acinetobacter species had more bacterial growth, better acceptable sensory score, and fewer volatile compounds than beef inoculated with Pseudomonas putrifaciens (P 〈 0.05). Even though the growth of Acinetobacter spp. was 74 times more than that of Pseudomonas putrifaciens, the TBA values with Acinetobacter spp. increased only 60% of that with Pseudomonas putrifaciens after 8 d. Types of bacteria seem to be more important in lipid oxidation than numbers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb11362.x
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  • 5
    Electronic Resource
    Electronic Resource
    Optimization of Solid-Phase Microextraction for the Analysis of the Headspace Volatile Compounds in Kimchi, a Traditional Korean I Fermented Vegetable Product (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Optimum conditions for kimchi in air-tight, sealed 10-mL bottles were determined. The coefficient of variation of SPME analysis for the headspace volatile compounds was 1.8%. The reproducibility of SPME was improved by a combination of 100 μm polydimethylsiloxane as a solid phase of SPME, 3 mL sample size in a 10-mL bottle, 40 °C of isolation temperature, and 30 min of isolation duration. Magnetic stirring and sonication increased the sensitivity of SPME by 68 and 16%, respectively. Detection limit of SPME on dimethyl disulfide was 25 μg/L, which is sensitive enough to determine dimethyl disulfide in kimchi. SPME is a reproducible and sensitive method for kimchi volatiles.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb08253.x
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  • 6
    Electronic Resource
    Electronic Resource
    Changes of Volatile Compounds, Lactic Acid Bacteria, pH, and Headspace Gases in Kimchi, a Traditional Korean Fermented Vegetable Product (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Headspace volatiles of Kimchi stored at 5 °C increased over a 7 d period by 20.0% and then decreased from 7 to 27 d by 8.3%. Forty volatile compounds including 18 sulfur compounds were identified in Kimchi. Lactic acid bacteria in Kimchi increased from 3.1 to 4.5 (1 × 108cfu/mL) over a 17-d period and decreased by 40% from 17 to 27 d. As the storage time increased from 2 to 27 d, pH decreased from 4.3 to 3.8, headspace oxygen decreased from 14.3 to 1.3%, and headspace carbon dioxide increased from 27.7 to 45.3%. Enzymatic reactions and chemical oxidations in Kimchi explained the changes of volatile compounds, lactic acid bacteria, pH, headspace oxygen and carbon dioxide.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb08254.x
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  • 7
    Electronic Resource
    Electronic Resource
    Electron Donation Mechanisms of β-Carotene as a Free Radical Scavenger (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The free radical scavenging ability of β-carotene was studied using free radical 2,2-diphenyl-1-picryl-hydrazyl (DPPH). As the concentration of β-carotene in acetone increased, the absorbance of DPPH at 517 nm decreased, which indicates that β-carotene scavenges free radicals. It was shown that β-carotene does not work as an antioxidant in soybean oil. The NMR spectrum of DPPH with BHA in CDCl3 showed a new peak at 5.0(d) was formed and the peak at 6.6(d) from BHA was split into 2 peaks, which may be due to the hydrogen atom donation from BHA to DPPH. The NMR spectra of DPPH with p-carotene did not change during reaction and no peak was formed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb08256.x
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  • 8
    Electronic Resource
    Electronic Resource
    Effects of Light, Oxygen, and pH on the Absorbance of 2,2-Diphenyl-1-picrylhydrazyl (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The absorbance of 2,2-diphenyl-1-picrylhydrazyl (DPPH) at 517 nm in methanol and acetone decreased by 20 and 35% for 120 min at 25 °C under light, respectively; in the dark it did not change significantly for 150 min. Decomposition of DPPH under 21% oxygen after 90 min under light was significantly higher than that under 1% oxygen. Absorbance of DPPH in pH 4 buffer solution in methanol, and in pH 10 buffer solution in acetone, decreased by 55 and 80%, respectively, under light for 120 min. The evaluation of antioxidant activity by the changes of DPPH absorbance should be carefully interpreted since the absorbance of DPPH at 517 nm is decreased by light, oxygen, pH, and type of solvent in addition to the antioxidant.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb05699.x
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  • 9
    Electronic Resource
    Electronic Resource
    Effect of Gamma-irradiation on Color, Pungency, and Volatiles of Korean Red Pepper Powder (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Effect of gamma-irradiation on color, pungency, and volatiles of Korean red pepper powder (Capsicum annuum L.) was investigated. Red pepper powder, vacuum-packaged in a polyethylene/polypropylene bag, was gamma-irradiated up to 7 kGy. An irradiation dose of 7 kGy reduced the population of mesophilic bacteria and fungi effectively without affecting major quality factors. Pungency of irradiated red pepper powder was not changed based on the amount of capsanoids by high-performance liquid chromatography (HPLC) and the Scoville sensory score. The red color of irradiated pepper powder was not significantly different from that of the control, judged from the capsanthin content by HPLC and color assessment using spectrophotpmetric (American Spice Trade Assn. units) and colorimetric measurements (Hunter a values). Further, the sensory evaluation showed no significant difference in pungent odor and off-odor between nonirradiated control and irradiated red pepper powder. However, when headspace volatiles of gamma-irradiated red pepper powder were evaluated by gas chromatography/ mass spectrometry with solid-phase microextraction and electronic nose with metal oxide sensors, the profiles of odor were classified into irradiated dose levels of 0, 3, 5, and 7 kGy by principal component analysis and multivariate analysis of variance. Such a difference of odor might result from the disappearance of some volatiles, such as hexanoic acid and tetramethyl-pyrazine, and the appearance of 1,3-di-tert-butylbenzene during irradiation. Moreover, it appears that the irradiation of packaging material induced a formation of 1,3-di-tertbutylbenzene, which migrated into the red pepper powder.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb09904.x
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  • 10
    Electronic Resource
    Electronic Resource
    Parametric Study on Compression Deformation Behavior of Conformal Load-Bearing Smart Skin Antenna Structure (2004)
    s.l. ; Stafa-Zurich, Switzerland
    Key engineering materials Vol. 261-263 (Apr. 2004), p. 663-668 
    Details
    ISSN: 1013-9826
    Source: Scientific.Net: Materials Science & Technology / Trans Tech Publications Archiv 1984-2008
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: In this paper, a simple conformal load-bearing antenna structure smart skin with a multi-layer sandwich structure composed of carbon/epoxy, glass/epoxy, and a dielectric polymer was designed and fabricated. The mechanical properties of each material in the designed smart skin were obtained from experiments. Tests and analyses were conducted to study the behavior of the smart skin under compressive loads. The designed smart skin failed due to buckling before compression failure. The stresses of each layer and the first failed layer of the smart skin were predicted using MSC/NASTRAN. The finite element model was verified by comparing the numerical results from geometrical linear/nonlinear analyses with the measured data. The numerically predicted structural behavior of the smart skin agreed well with the experimental data. The results showed that the carbon/epoxylayer took charge of most of the compressive load, and the first failure occurred in the dielectric layer while the other layers remained safe.A numerical model was used to obtain design data from the parametric study. The effect of changing the design variables on the buckling and compressive behavior of the smart skin was also investigated. As a result, it was confirmed that the transverse shear moduli of the honeycomb core had a serious impact on the buckling load of the smart skin when the shear deformation was considerable
    Type of Medium: Electronic Resource
    URL: http://www.tib-hannover.de/fulltexts/2011/0528/01/47/transtech_doi~10.4028%252Fwww.scientific.net%252FKEM.261-263.663.pdf
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